However, I once dismissed anyone who disagreed with that assessment as a rube. Since then, I’ve studied critical analysis and the art of interpreting an old text through a new lens. That, and I married a vegetarian. Turns out the Greeks came up with a pretty tasty interpretation by adding sweeter spices, kidney beans and serving it over linguini. Now, I’m not against a spoonful of peanut butter or a couple of bricks of semi-sweet chocolate in my bowl. My recipe is a road map. I like mine August-asphalt hot, no beans, and served with cheese and fresh sliced onions and serranos. Typically, I use fresh ingredients, but with chili I use powders because trustworthy produce isn’t as easy to find this time of year. Plus, fresh ingredients make a fairly simple but long recipe more complicated and even longer. Finally, I like to make chili a day early and warm it the second day for serving.
MORE FROM NEWSOK
Chili sparks far more conversation and questions than a mere newspaper can offer. So, check out the Food Dude blog at blog.newsok.com/fooddude to read: →How an expanding local Hispanic community and the Internet have made the finding of lesser known types of dried chiles and powders easier. →How chili parlors in Oklahoma date to statehood and survived the Great Depression. →Chili’s role in national politics. →How restaurant chili differs from homemade, and where to find it. →Cook-off lore. →How to stretch your chili into next week and next month.